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how to make harissa paste - 2 ways!

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www.feastingathome.com
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Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 1 hours

Servings: 1

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 1

Cut stems off the chilies and shake out the seeds. Break apart if you like. Toast the dried chiles in a dry cast-iron skillet over medium-high heat for 1-2 minutes (turn the fan on!) so they release their flavorful oils. Place them in a medium pot of boiling water, simmer 15 minutes, turn heat off, cover, let sit 30 minutes.

Step 2

Toast spices and grind them.When the chilies are soft and rehydrated, drain. Place all the ingredients in a food processor – chilies, spices, salt, olive oil, lemon juice, and pulse until desired consistency. If you like a “looser” style add more oil.

Step 3

To store, place in sealable jar and drizzle olive oil over top after each use, to preserve. It will last 1-2 months in the fridge. As long as it’s covered with a layer of oil , it should keep well.

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